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I really want to eat this
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Little Steven
Posts: 28,817
I don't know how old it is but it is becoming a thing of beauty.
Steve
Caledon, ON
Comments
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PATIENCE, GRASSHOPPER!!!
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Buddy, can I just take like a little end piece? I'm jonesing here
Steve
Caledon, ON
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This one has only been in for four days. :( It will be tested in a three part series.45 day,60 day and 75 day.
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Man,
Cut me off a little slice and I will give you my opinionSteve
Caledon, ON
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:laugh: When it comes to this stuff,patience DOES have it's rewards.The first one I did was 50+ days,gotta do a comparison this time.
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Steven, quit peeping.
Despite what Oscar Wilde says, you must resist temptation. :side: -
I have gone to sixty days before but not with a whole primal. Haave you ever aged a chub?
Steve
Caledon, ON
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I know sweetheart but every time I get a beer it calls out to me :blink:
Steve
Caledon, ON
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That's not looking good...
Please mail me half and I will have our lab run some tests. :laugh:Thank you,DarianGalveston Texas -
OK Steven, you've now got to stop drinking to stop peeping. Got it?
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Darian,
I'll hire a cooled truck exclusive use to get it down to ya pal. Thanks. I was thinking about eating it
SteveSteve
Caledon, ON
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Steven, I'm just trying to help you get that primal to 60 days. Isn't that what friends are for? :laugh:
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:laugh: :laugh: :laugh: No,they are so delicious I eat them right away!!!
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When I put a primal in the xtra fridge,I have to ice the beer down in a cooler so I don't have to see the aging meat every 5 minutes! :woohoo: It would NEVER make even 30 days! :laugh:
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Safety first my friend. I'm here for you...Thank you,DarianGalveston Texas
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Man it is so nice to have friends that care :laugh:
Steve
Caledon, ON
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I would like to try this some day. Please document your processed egli avea del cul fatto trombetta -Dante
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Literary references here don't quite fly. Trust me
Thus spake Zarathustraed egli avea del cul fatto trombetta -Dante -
Sorry man, Not that anal or analytical here. Love you like a brother all the same :laugh:
Steve
Caledon, ON
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I don't exactly have any charts and graphs.
It's an art.
Looks good. Jealoused egli avea del cul fatto trombetta -Dante -
Steve! EAT IT!!! Just slice off a steak or two, and let it keep aging!!! I am going to roast my last 6 inch piece when it hits 60 days! EAT IT!! It's the most absolutely amazing thing! Eat some now, then let it keep going! :woohoo:
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I would really like to try this sometime but really don't have a clue as to how to go about it. Would one [or more] of you guys who do this all the time please post some basic guidelines, enough to keep me out of the ER?? My wife is an RN, but there are limits! :laugh:
thanks, -
The chunk of decomposing flesh looks like it came from a Netflix thriller :ohmy:
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holy heck. seriously?
probably the most documented discussed thing on this forum in the past year or so. :laugh:ed egli avea del cul fatto trombetta -Dante -
where did all you folks get the number "60 days"?
if you slap a bit of plastic wrap on the cut end (as you lop off steaks) you'll keep waste to a minimum. i wouldn't go much past 4 weeks with the plastic wrap, as it starts to fail around then.
in truth, that's just me being frugal. ultimately it's probably best not to have any moisture trapped anywhere (like under the plastic). dry surfaces are what you want (just as in not using towels)ed egli avea del cul fatto trombetta -Dante -
OK, my bad, I went to the search forum [as I have advised many others to do] and found plenty of info.
Thanks :P -
refreshing to know there's someone who hasn't had to sit through the three hundred and forty seven times it has been rehashed and discussed and beaten to death.
it's not mathematically possible to have never landed on one of those threads by accident, you would have had to consciously avoided all of them. :laugh:ed egli avea del cul fatto trombetta -Dante -
I cooked a steak a friend of mine aged for 45 days. It smelled like an old shoe, but it tasted great once cooked!
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